Start off by preparing the onion. Peel it then slice it thinly.
Depending on the pungency of your onion, you may want to neutralise the flavor a little by placing the onion slices in a bowl of cold water whilst you prepare the rest of the salad.
Peel the cucumber with a potato peeler or a sharp knife.
Once peeled, cut it in half widthways and then again lengthways so you have 4 pieces of cucumber.
Use a teaspoon de-seed the cucumber by running the spoon down the middle (where all the seeds are). De-seeding the cucumber prevents the salad from becoming too watery once its prepared.
Chop the cucumber into chunks. You don't have to be too precise about this!
Wash the tomatoes thoroughly and then chop them into irregular chunks.
Place the chopped tomatoes and chopped cucumber into a bowl.
If you have been soaking your sliced onions, drain them in a sieve or colander.
Add the sliced onions to the dish and mix in with the cucumber and tomatoes.
Scatter the olives over the top - I like to keep my olives whole but you may prefer to chop them up.
Gently crumble the feta cheese over the top of the salad.
I don't dress this salad as I don't feel that it needs it.
If you do want to dress it then the traditional way of doing so would be a drizzle of olive oil (remember to point this if you do!)
Serve, enjoy and remember to track!